The guaiacol is a naturally occurring organic compound having the formula C 6 H 4 (OH) (OCH 3), first separated by Otto Unverdorben in 1826. Although it is biosynthetic from a variety of organisms, this light yellow aromatic oil is usually derived from guaiacol or wood creosote. After exposure to air and light, the sample becomes darker. Guaiacol is present in the wood smoke produced by pyrolysis of lignin. The compounds contribute to the flavor of many compounds, such as roasted coffee.
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